Chicken Pot Pie

When I was a young mom, my mother gave me a cookbook. It is from the Campbell’s soup company. One of my favorite recipes from it is for Chicken Pot Pie. I’ve adapted it over the years to my family’s tastes. It uses canned condensed soup, so I imagine it’s not the healthiest meal in the world, but it’s quick, easy, fairly inexpensive, and filling, and a perfect dinner now that we are entering the cooler days of fall.

I’ll link the original recipe here, but following is my adaptation.

Ingredients for Chicken Pot Pie

You will need:

• Two cans of condensed “cream of” soup. I used cream of mushroom and cream of chicken
• 4 cups of cooked vegetables. I wanted smaller veggies, because this will be our dinner as well as lunch for the daycare kids. I used frozen mixed vegetables but sometimes I use broccoli, cauliflower and carrots. It is also good with the addition of potatoes.
• 2 cups cooked cubed chicken. I cook whole chickens and freeze the meat in 2-cup portions to use in recipes.
• 3/4 cup milk
• 1 tsp poultry seasoning
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp pepper
• Biscuits -1 can of refrigerated biscuits or make your own with this recipe. I prefer to make my own.

Directions for Chicken Pot Pie

Preheat the oven to 400 degrees. Spray a 9×13 baking dish with cooking spray.

Mix all ingredients except the biscuits in the baking dish. Bake at 400 degrees for 20 minutes.

While the filling is baking, prepare your biscuits. I absolutely love the dough whisk pictured above. I got it during my sourdough bread making phase, but I find it useful for mixing up biscuits, quick breads and pancakes.

With either type of biscuits, refrigerated or homemade, cut them into quarters, but don’t cut all the way to the bottom.

Stir the hot filling and then place the biscuits on top. Bake for another 15 to 20 minutes or until the biscuits are browned.

Enjoy!